Recruit, train, and supervise restaurant staff.

Create work schedules, manage shifts, and ensure adequate staffing levels.

Conduct regular performance evaluations and provide constructive feedback.

Address employee issues, conflicts, and disciplinary matters in a timely and professional manner.

Ensure a high standard of customer service is consistently maintained.

Handle customer complaints and concerns, resolving issues promptly and effectively.

Train staff to provide excellent customer experiences and uphold the restaurant's reputation.

Oversee daily operations, including opening and closing procedures.

Monitor inventory levels and order supplies as needed.

Collaborate with the kitchen staff to ensure efficient food preparation and timely service.

Implement and enforce health and safety standards.

Provide ongoing training to staff on customer service, product knowledge, and operational procedures.

Monitor food quality and presentation to uphold the restaurant's standards.

Assist in budgeting and cost control measures.

Work with the management team to implement promotional activities and marketing strategies.